Wednesday, December 7, 2011

Maggie's Butternut Squash Puree

For our Pre-Thanksgiving dinner this year my sister-in-law, Maggie, made one of my new favorites, Butternut Squash Puree. It was incredible! Who knew after years of my mother trying to get me to like squash that it would later become one of my favorites. Butternut squash differs from the tradition summer squash (which I have grown to love) in that it has a creamy, rich flavor that lends itself to warm meals on crisp, cool fall days. I highly recommend this dish for any occasion as it was a crowd pleaser around the table!

As delicious as this dish is, my favorite part of this recipe lies not in the actual dish but the stories behind the photos. With the weekend a little hectic, Maggie said that she would be happy to take photos of the cooking process for me since we weren't sure I was going to be able to come over when she made it but knew I wanted to include it on my blog. After we had this discussion Maggie emailed me one morning and said that she had a nightmare the following night.....it consisted of her making her contributions to our meal but forgetting to take pictures. Evidently I was furious in her dream!! I assured you we have a wonderful relationship and I count my blessing for her every day but I do find this story hysterical! Alas, she remembered to take the photos and amazing pictures they are! Thanks to my beautiful sister-in-law for your support in my cooking, your sense of humor that always makes me laugh and being the most incredible wife and mother to two of the most important men in my life!

Butternnut Squash Puree

from The Pioneer Woman

1 whole Butternut Squash

2 Tablespoons (to 4 Tablespoons) Maple Syrup

1/2 stick Butter

1 dash Salt

Start by slicing one butternut squash clean in half.

(this has such a Michael Meyers vibe to it)

Scrape out the seed and membranes with a spoon.

Place both halves, face down, on a baking sheet and pour a little water into the pan, about a cup.

Bake in a 350-degree oven for about 30 minutes or until the squash is fork tender. Remove from the oven.

Cut ½ stick of butter into pieces and throw into a mixing bowl. With a spoon, begin scraping out the flesh of the squash from the skin and place in the bowl on top of the butter. Don’t miss a scrap of it!

Add 2 to 4 tablespoons of pure maple syrup.

With a potato masher, mash the squash until the large chunks are gone.

Add a dash of salt. Place this mixture into your blender or food processor and give it a whir until it’s pureed.

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